Egg Ravioli

For the pasta:
2 cups flour
3 large, fresh eggs

For the filling:
12 large, fresh egg yolks

For the sauce:
1 stick (80oz.) good quality salted butter
¼ cup thinly sliced shallots
1 tablespoon white truffle oil
Sardegna flaked sea salt
Fresh cracked white pepper to taste

Roll the pasta sheets up to the 7th setting on your pasta machine or as thin as possible by hand with a rolling pin. Place a large pot of heavily salted water onto a boil. Carefully place the whole egg yolks in the center of the sheet, allowing for 1” of space around each. Wet the edges around each egg yolk with water and lay a second sheet on top. Seal the edges of each ravioli thoroughly and cut into individual raviolis. Place finished raviolis on a dry, clean towel or parchment paper. Once all trhe raviolis are assembled begin to boil the raviolis in small batches for 2 ½ to 3 minutes per batch. Flip them to cook on both sides. Remove the thoroughly drained raviolis to a large serving bowl. In a large saute pan, saute the thinly sliced shallots in butter over medium heat. Allow the butter in the saute pan to bubble until just barely golden. The shallots should be translucent and just beginning to caramelize. Remove the pan from the heat and add the truffle oil. Mix to combine. Pour the sauce over the warm raviolis and add fresh pepper and sea salt to taste. Serve immediately. Serves 4.

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